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Potato and Cheddar Soup

Reviewed: Dec. 26, 2009
I thought this recipe was a great base. I did add a few twists. Thank you to the other reviews. They were very helpful. First I sauteed my onions so they weren't too crunchy and I find sauteeing adds a nice flavor to the onion. I sauteed the onions in bacon fat from bacon cooked to replace the ham. I thought the crunch would really compliment the softness of the potato. I boiled the potatoes (sliced scallop style not chunked) in chicken broth instead of water, aldente. I didn't use red potato. I used a white potato that was in my pantry, which worked just fine. When putting everything together I added corn and extra cheddar. I also added a small bay leaf & some cayenne pepper for bite. I did not add the potatoes to everything until the end so I didn't hurt their shape when stirring the soup. After I added the potatoes I finished cooking them just a bit with a low simmer for about 10 minutes. Like I said, this recipe was a great base but definitely needed added flavor. When I was done I really enjoyed the soup and definitely will make again!
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